Magill Estate Restaurant: In the Adelaide City region of South Australia
Dine in a famous vineyard!
The Magill Estate Restaurant-built at a cost of $2 million, opened in November 1995 as a showcase for Penfolds Wines. It has since evolved into a multi-award winning restaurant in which the service and food match the outstanding wine list of back vintage Penfolds wines including Grange by the glass.
The restaurant is bordered on three sides by slightly more than 5.2 hectares of Shiraz vines that are among the most celebrated in the world.
They contributed to the first vintages of Grange in the 1950s and today their fruit is used exclusively for Penfolds Magill Estate Shiraz, which is still made at the Magill Estate winery, a few metres away from the restaurant.
Allen Jack & Cottier Architects, whose previous work includes Victoria's Domaine Chandon winery in the Yarra Valley, have created a restaurant space, which Project Architect Peter Monckton describes as "an outdoor room with a roof".
"We wanted to design something which allowed us to take advantage of views across the vineyard to the city skyline and coast" Mr Monckton said. "What evolved is more of a pavilion-a 'non-building', if you like".
The restaurant has three walls of glass, which allow the outside in yet still define an airy, minimalist area with a subtly spacious feel.
The building was designed in association with the internationally recognised Sydney-based restaurant consultant Anders Ousback.
While the purpose-designed restaurant bears little resemblance in form to the adjacent historic buildings, similar materials, including bluestone, concrete and corrugated iron were used in its construction.
Mr Monckton said, "The intention is to create a complementary building that reflects the working nature of the site, and especially the winemaking process".
To link the restaurant further with the older buildings, bluestone flagstones were used for the external paving with blue-beige Florentine marble floors echoing the tones of the exterior stone.
The building was aligned to make the most of a westerly panorama and has electronically-operated aluminium louvres to regulate afternoon sun without obstructing the outlook.
Replanting of 40-year-old Shiraz vines brought to Magill from the Eden Valley has heightened customers' awareness of their distinctive environment. The vineyard now extends right up to the restaurant's western perimeter.
The restaurant affords spectacular views over the Adelaide metropolitan skyline and across to the Gulf of St Vincent.
Inside, the minimalist theme is continued.
The tabletop accessories -WMF cutlery. Riedel glassware, Rosenthal China and crisp white linen-maintain the uncluttered look.
All elements contribute to creating the effect of a fine dining room rather than a café or brassiere.
The restaurant serves only Penfolds wines, with a significant range, including mature, back-vintage reds from museum stocks, available by the glass. The Sommelier works closely with the Chef to design a menu that highlights the importance of food and wine combinations.
The menu is in the Modern Australian style, with an emphasis on fresh, local produce. The restaurant is open for dinner Tuesday to Saturday from 7pm.
Magill Estate hosts Annual special events, which are becoming renowned both nationally & internationally. Examples include the Harvest Breakfasts and the Penfolds Pre-Release Grange Dinners.
The service plays an integral part in the customer's experience. Service is professional, efficient and unobtrusive, yet friendly, relaxed and warm. All staff are encouraged to share their knowledge of food and wine with enthusiasm and passion. The restaurant team provides a fresh approach that achieves a unique balance between the four key elements of food, wine, service and ambience.
Freshly shucked south australian pacific oysters
With lime & mignonette dressing - $21Sugar cured salmon
With cauliflower cream & salmon roe - $22Twice baked duck confit
With spinach mashed potato & foie gras sauce - $22Marinated quail breast
With rosemary polenta and herb jus - $20Steamed zucchini flower
With parmesan and apple balsamic dressing - $19Aged black angus beef tenderloin
Served with beef cheek, leek & potato gratin and grape reduction - $41Cape jervis snapper
Lightly infused cumin vegetables and bordelaise sauce - $39Hay valley lamb rack
Portobello mushroom pithivier, du puy lentils and port sauce - $42Hand rolled pasta
Filled with celeriac puree, kalamata olives & ricotta - $38Peppered loin of venison
Sweet & sour red cabbage, eggplant caviar ravioli and game jus - $44Veg of the day $4 per person
Desiree mashed potato $7
Mixed green leaves $7Rhubarb souffle
With vanilla bean ice cream $19Apple panna cotta
With cinnamon sable & apple schnapps sorbet $19Mille feuille of roasted banana & caramel ice cream
With hazelnut praline $19Valrhona chocolate pudding
With orange ice cream $19Sautéed strawberries with cardamon & salvation jane honey
Served with lime sorbet $19Magill estate chocolate truffle box $19 Magill estate cheese trolley
A selection of local & international cheeses served at your table$7 per 25gm portion
$45 selection of 8Freshly roasted rio espresso coffee or t-bar teas
Served with a selection of petit fours $7All prices are gst inclusive Executive Chef: Jerome Tremoulet
February 2006ALL PRICES ARE GST INCLUSIVE and priced in Australian dollars ($AUD)
Magill Estate Restaurant
Address: 78 Penfold Road, Magill, 5072.
Phone: +61 (0)8 8301 5551
Fax: +61 (0)8 8301 5554
Email: magillestaterestaurant@fostersgroup.com
